- ½ cup grated Parmesan cheese
- 1 cup diced bell peppers (a mix of red, green, and yellow)
- 1 cup diced tomatoes, drained
- ½ cup sliced black olives
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Equipment Needed
- Mixing bowl
- Baking dish (9-inch round or similar)
- Spatula
- Oven
- Measuring cups and spoons
Step-by-Step Instructions
First, I make sure all my ingredients are prepped and ready to go. I take the softened cream cheese and sour cream, and in a large mixing bowl, I combine them with a spatula. The creamy mixture comes together beautifully, and I always love the way it smooths out. It’s essential to really mix these two well to avoid lumps—trust me, it makes the texture much better!
Next, I sprinkle in that glorious shredded mozzarella and grated Parmesan cheese. The moment I fold those in, I can already envision the cheesy pull when it’s baked. For flavoring, I add garlic powder and Italian seasoning, which really elevates the taste. I like to season with a pinch of salt and pepper too, but I always taste as I go. Nothing like adjusting it to your liking!
Now it’s time to fold in all those vibrant veggies! I start with the diced bell peppers and tomatoes. I used to skip draining the tomatoes, but I learned the hard way that nobody wants a watery dip. The sliced black olives are a must for that extra depth of flavor, so I toss those in as well. Mixing together all those colors makes my kitchen feel alive! (See the next page below to continue…)